MAKING HAY.

King Country Chronicle, Volume VI, Issue 431, 17 January 1912, Page 3

MAKING HAY.

To make bright, sweet, and salable hay it is best to dry no more than is necessary for its preservation in the stack. It keeps best when it is put in such a condition of dryness that upon being trodden it will settle down into a firm, compact mass. In general, when fit for stacning it should no feel dampt to the hand, nor should it be by any means brittle, so that it would break easily on being twisted or bent. All hay sweats when it is being stacked, and if"fed in this condition has a laxative and weakening effect upon animals. This is most pronounced in hay made from immature crops. It is for this reascn that many growers prefer to allow their cops to • mature fairly well before harvesting. After a few weeks the sweating stage is passed, and the hay may be fed without any danger. Brown hay is made by stacking it before it is quite dry. In this "fresh" condition there is sufficient moisture to set up a fairly-vigorous fermentation, but not enough for spontaneous combustion. The mass speedily settles, the air is exhausted, fermentation is checked; and the colour changes to a dark brown. This process is specially suitable for plants having rather harsh, this-k stems, as the heat and moisture during fermentations often the tissues, rendering them more palatable. At the same time, certain chemical changes take place in the food constituents, which render them less valuable for feeding purposes than green hay. Spontaneous combustion is generally brought about in two ways (1) stacking before it is properly dried, and (2) through allowing moisture to gain access from any cause. The fermentation set up is caused by the of micro-oragnisms in the presence moisture and is accompanied by heat, and absorption of oxygen from the air. Where sufficient moisture is present, and the limited circulation of air in the stack does not carry away the heat as fast as produced, the temperature rises. Eventually the heat destroys the organisms, and then direct oxidation of some substance in the hay commences. Under favourbale conditions, the temperature rises till the ignition ponit is rached, and the mass commences to burn. The greatest amount of heat is generally near the centre of the stack, where the circulation of air is slow and difficult, and it usually takes the form of a smouldering combustion rather than actual flaming. Spontaneous combustion can be readily detected by the smoke, and also smell. It is during damp, or unsettled weather, that the farmer who is anxious to save his hay from damage by rains or heavy dews, is liable to be a little hasty, and run the risk of firing. With properly dried hay there need be very little cause for anxiety, but where stacks are built out in the open care should be taken to see that no rains gain access while building, and afterwards the covering or thatching be such that strong winds will not unroof a portion of the Btack. The use of coarse salt will greatly assist in preventing firing, and checking fermentation. Where there are signs of undue heating, it is necessary to act promptly to prevent trouble and loss. Should it be a stack in the open, excessive weighting will force out the air and prevent combustion. In case a portion of a stack in a shed

gets very hot it will be necessary to car l ; the damaged portion away as quickly as possible. The use of a ventilation abaft is oftin recommended, when through unfavourable weather conditions hay has to be stacked before it is thoroughly dry. It allows of a fairly free circulation of air, which carries off any heated vapours, and keeps the temperature normal.